Our Bread isn't 'just bread'
We are proud of our bread and it goes without say that you can not group hand-crafted, flavorful and cared for bread like ours into the same category as mass produced, heavily yeasted, factory made 'bread'. For thousands of years bread like ours has been made to nurture the body and feed the community.
Organic & Local
I proudly mill all of our organic, local whole-grains in the bakery, each morning. Our local grains come from Janies Farm located three hours away in Illinois, Hitch Point Farms in Scotts, Michigan and even some I grow in my own yard! All of our loaves start with local grains and each purchase helps support our local farmers, millers, and bakers. Thank you for being part of a sustainable food system!
Naturally Leavened Bread
Sourdough is a process, not a product. Nearly all of our loaves start with wild yeast (no commercial yeast) and begins a slow, beautiful process to create a fulfilling, flavorful loaf from our stone oven nearly 30 hours later. I focus on naturally leavened for increased digestibility, flavor, health, and shelf-life. Naturally leavened bread provides easier gluten digestion, access to more vitamins and minerals, and has a lower glycemic index for an even release of energy. Even our croissants use extended fermentation for flavor and quality.
We are proud of our bread and it goes without say that you can not group hand-crafted, flavorful and cared for bread like ours into the same category as mass produced, heavily yeasted, factory made 'bread'. For thousands of years bread like ours has been made to nurture the body and feed the community.
Organic & Local
I proudly mill all of our organic, local whole-grains in the bakery, each morning. Our local grains come from Janies Farm located three hours away in Illinois, Hitch Point Farms in Scotts, Michigan and even some I grow in my own yard! All of our loaves start with local grains and each purchase helps support our local farmers, millers, and bakers. Thank you for being part of a sustainable food system!
Naturally Leavened Bread
Sourdough is a process, not a product. Nearly all of our loaves start with wild yeast (no commercial yeast) and begins a slow, beautiful process to create a fulfilling, flavorful loaf from our stone oven nearly 30 hours later. I focus on naturally leavened for increased digestibility, flavor, health, and shelf-life. Naturally leavened bread provides easier gluten digestion, access to more vitamins and minerals, and has a lower glycemic index for an even release of energy. Even our croissants use extended fermentation for flavor and quality.
Flour, water, salt, touch of yeast and baked in a loaf pan for a soft, delicious and familiar taste. For almost five years now we have made bread like this, but it isn't until now that WSU is starting to help bakeries market these loaves to consumers unfamiliar with 'artisan breads'.
Our Janies Farm Wheat Pan Loaf is our Approachable loaf. A limited ingredient list (Fresh Ground Local Wheat, Water, Salt, Yeast, honey) and like our other breads, a price point to suit the consumer as well.
Find out more about the approachable loaf at The Approachable Loaf or stop by our shop to find out!
Our Janies Farm Wheat Pan Loaf is our Approachable loaf. A limited ingredient list (Fresh Ground Local Wheat, Water, Salt, Yeast, honey) and like our other breads, a price point to suit the consumer as well.
Find out more about the approachable loaf at The Approachable Loaf or stop by our shop to find out!
Everyday:
Baguette - Classic Parisian style using a hint of yeast and 20 hour fermentation.
Italian - Crusty long-fermented (not sourdough) white bread
Janies Farm Wheat Pan Loaf -100% Fresh Ground Glenn Wheat Milled here daily in the bakery
Multigrain - Blend of Fresh Ground Wheat varieties, Corn and Rye with Sunflower Seeds
Lithuanian Rye - A blend of our Fresh Milled Whole-grain Rye & Wheat. A seedless sourdough rye.
Cheddar Sourdough - Our classic sourdough but with chunks of white cheddar
Sourdough - French Style Sourdough with a touch of rye
Cinnamon & Raisin Sourdough - Raisins soaked in honey, vanilla & cinnamon overnight.
Pretzels, Buns & Twists - German style, dipped in lye for a brilliantly flavorful crust.
Whole Wheat Sourdough - A smaller version of our popular Miche
Organic Miche - A french country style loaf baked in a four pound boule (sold by the whole, half or quarter)
Baguette - Classic Parisian style using a hint of yeast and 20 hour fermentation.
Italian - Crusty long-fermented (not sourdough) white bread
Janies Farm Wheat Pan Loaf -100% Fresh Ground Glenn Wheat Milled here daily in the bakery
Multigrain - Blend of Fresh Ground Wheat varieties, Corn and Rye with Sunflower Seeds
Lithuanian Rye - A blend of our Fresh Milled Whole-grain Rye & Wheat. A seedless sourdough rye.
Cheddar Sourdough - Our classic sourdough but with chunks of white cheddar
Sourdough - French Style Sourdough with a touch of rye
Cinnamon & Raisin Sourdough - Raisins soaked in honey, vanilla & cinnamon overnight.
Pretzels, Buns & Twists - German style, dipped in lye for a brilliantly flavorful crust.
Whole Wheat Sourdough - A smaller version of our popular Miche
Organic Miche - A french country style loaf baked in a four pound boule (sold by the whole, half or quarter)
Bread Specials
Wednesday:
3-Seed - Cult favorite here with a following. Flax, Sesame and Sunflower sourdough bread.
Vollkornbrot - Dense European style rye using fresh milled organic grains.
3-Seed - Cult favorite here with a following. Flax, Sesame and Sunflower sourdough bread.
Vollkornbrot - Dense European style rye using fresh milled organic grains.
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Thursday:
Olive Bread - Spanish Green olives in Sourdough with Herbs de Provence |
Friday:
Caraway Rye - Jewish Deli Rye Challah - Eggs from down the road, touch of honey and a bit of olive oil for a beautiful braided Jewish loaf |